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Activated Dough Development (ADD)
Activated Dough Development (ADD). Also referred to variously as chemical dough development, short-time dough (q.v.), and no-time dough (q.v.), ADD represents doughmaking processes in which full dough development (q.v.) is achieved with conventional mixing (q.v.) methods by the use of balanced additions of cysteine (q.v.), ascorbic acid (q.v.) and potassium bromate (q.v.), but in which bulk fermentation (q.v.) is either completely omitted (in the case of no-time doughs) or greatly restricted (in the case of short-time doughs).